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You are here: Home / Recipes / Vegan Oatmeal Cranberry Cookies

Vegan Oatmeal Cranberry Cookies

Published on December 15, 2021 By Gunjan 4 Comments

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These easy Vegan Oatmeal Cranberry Cookies are soft, chewy and crisp with the combination of sweet and tart flavors. They happen to be oil free and refined sugar free along with being festive in all respect.

one of the vegan oatmeal cranberry cookies in front with a focus supported by its stack.

With the chewy texture of oats and the tart flavor of fresh cranberries, I decided to add some dried sweetened cranberries and these came out as winners.

Cranberries are a must when in season, and I love to explore a variety of recipes with them. Therefore, I have made soups with exciting flavors and awesome twist.


My cranberry cake is absolutely pretty and crowd pleasing along with the breakfast granola recipe.

However, cookies are all year favorite in any season and on all occasion.

I made few tweaks here by cooking cranberries in maple syrup to caramelize them before adding to the batter. This immensely helps with bringing out the festive flavors without any spices.

a tall stack of vegan oatmeal cranberry cookies.

So, today I am sharing my newly invented vegan oatmeal cranberry cookies recipe with you.

Ingredients for healthy oatmeal cranberry cookies

Fresh cranberries
Maple syrup
Flaxmeal
Oat flour
Rolled oats
Almond flour
Baking powder
Salt
Dried cranberries

I am sure you are craving for this delicious treat so let’s get into its details ASAP.

Ingredients notes:

Cranberries – I used the combination of fresh and dried here to give the flavors of both. This works excellent and outstands these cookies in taste and texture.

Maple syrup – this is the main sweetener here. Its healthier comparatively and moistens them as well.

Oat flour – I used this because its healthy, high in fiber along with being complex carbohydrates. Its gluten free and yet binds very well and adds lots of nutrition to these.

Flaxmeal – along with being a great egg replacer it adds healthy fatty acids to this recipe.

Rolled oats – I used old fashioned oats to add to extra chewiness to these oatmeal cranberry cookies.

Almond flour – this adds healthy and a slight nutty taste along with a subtle sweetness to this cookie recipe.

a close up view of raw ingredient.

For detailed measurement of ingredients, please scroll down to the printable recipe card.

How to make Vegan Oatmeal Cranberry Cookies

Step1: how to cook fresh cranberries

Firstly, in a nonstick pan I combined fresh cranberries and maple syrup and let it cook for couple of minutes. As soon as they started to pop, I turned it off and removed from heat to cool down.

cooked cranberries in a nonstick pan.

Step2: how to make the batter

Firstly, I combined all the dry ingredients in a large mixing bowl.

dry ingredients in a mixing bowl.

Secondly, I mixed in cooked cranberries along with its syrup, vanilla extract and soaked flaxmeal.

all the ingredients in the mixing bowl.

Then, I whipped it into a thick batter.

dried cranberries folded in to the batter.

Lastly, I folded in dried cranberries and mixed it well.

whipped up batter.

Step3: how to bake

Firstly, with a medium sized cookie scoop, I scooped 12 rounds of the batter on the prepared cookie sheet with ¼ inch gap between each of them.

round balls scooped on the sheet.

Secondly, I pressed them flat from the center with a small bowl. You may grease the bowl and dap it with a tissue to avoid sticking.

flattened and ready to bake.

Lastly, I placed the sheet in the middle rack of the oven and baked for 25 minutes. Then, I turned it off and let them rest in the warm oven for 3-4 minutes.

fresh baked out of the oven.

Then, I took the sheet out and let them cool down on a wire rack to room temperature.

vegan oatmeal cranberry cookies cooling on a wire rack.

We thoroughly enjoyed these and totally felt so much like Christmas.

We love baking every holiday season because I always try to involve my kids to make it a fun family event.

In the process I capture few memories in my heart and in my camera.

a 45 degree angle view of stacked vegan oatmeal cranberry cookies.

Expert tips:

  • Make sure to let them rest in the warm oven. But only for 3-4 minutes. Do not exceed the time or these will be overcooked.
  • Let them cool down to room temperature completely for crispier and firmer cookies.
  • While pressing them flat the best trick is to slightly grease the back of your small bowl and wipe it lightly with a tissue. Then press. The batter wont stick to the bowl and releasing it would be easy too.
Vegan Oatmeal Cranberry Cookies FAQs

How to store them?

Before you store them away make sure to enjoy them fresh. These tastes awesome. However, store them in an air tight container in the room temperature for 2 weeks and in the refrigerator for 4 weeks. If in the fridge then warm it up in the toaster oven for 2 minutes and let cool completely to get the fresh cookies effect.

How do these cookies taste?

They are sweet, chewy with a tart and tangy taste. The combination of fresh and dried cranberries makes it a fun dessert.

Are these healthy?

I made them oil free and refined sugar free. It’s made with oats and almond along with cranberries. Also, I used pure maple syrup as sweetener. These are definitely healthy and can become your favorite breakfast too.

a hand holding oatmeal cranberry cookie.

More cookie recipes for you to try:
Vegan Pecan Cookies
Pistachio Cookies
Vegan Oatmeal Chocolate Chip Cookies
Snowball Cookies
White Chocolate Cranberry Cookies

This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.

Where to find me?
Follow me on Facebook or on Twitter. You may tag @kiipfit on Instagram with your recipe remake images because I would love to see what you cooked.

Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.

In addition, you may checkout my cookbook for everyday comfort vegan recipes.

one of the vegan oatmeal cranberry cookies in front with a focus supported by its stack.
Print Recipe
5 from 2 votes

Vegan Oatmeal Cranberry Cookies

These easy Vegan Oatmeal Cranberry Cookies are soft, chewy and crisp with the combination of sweet and tart flavors. They happen to be oil free and refined sugar free along with being festive in all respect.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: fresh cranberry cookies, how to make vegan oatmeal cranberry cookies, oatmeal cranberry oatmeal cookies, vegan oatmeal cranberry cookies recipe
Servings: 12
Calories: 103kcal
Author: Gunjan

Ingredients

  • 1 cup fresh cranberries
  • 1/2 cup maple syrup
  • 1/4 cup flaxmeal (soaked in 1/2 cup warm water)
  • 1 tsp vanilla extract
  • 1 cup oat flour
  • 1/4 cup old fashioned rolled oats
  • 1/4 cup almond flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup dried cranberries (sweetened)

Instructions

  • In a nonstick pan combine fresh cranberries and maple syrup. Cook at high flame until it starts to bubble and cranberries start to pop (about 1-2 minutes). Turn it off and remove from flame. Let it cool to room temperature.
  • Preheat oven at 350-degree Fahrenheit and prepare a cookie sheet with a parchment paper. Keep it aside.
  • In a mixing bowl, combine oat flour, rolled oats, almond flour, baking powder and salt. Mix it well.
  • In the flour mixture, add cooked cranberries along with its syrup, vanilla extract and soaked flaxmeal. Whip it well.
  • Fold in dried cranberries and whip it into a thick sticky dough like batter.
  • With the help medium sized of a cookie scoop 12 cookies on the prepared cookie sheet with ¼ inch gap between each of them.
  • With the back of a small bowl or a spoon flatten them gently without breaking and shape them round as much as possible.
  • Place them in the middle rack of the oven and bake for 25 minutes. Turn it off and let them rest in the warm oven for 3-4 minutes. Take it out and let the cookies cool on a wire rack completely and enjoy!!!!

Notes

  • While pressing the cookies, it may start to stick so grease the back of the bowl and dap it with kitchen tissue and press.
  • These are soft chewy cookies with crisp edges. However, when stored these might soften further so simply toast it in the toaster oven for 2 minutes and let cool completely for slightly crispy texture.
  • Store them in a container at room temperature for 2 weeks or in refrigerator for 4 weeks.
  • If storing in the refrigerator and you place them in the toaster oven and toast them for 2-3 minutes. Turn off and let cool completely and enjoy.

Nutrition

Calories: 103kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 53mg | Potassium: 169mg | Fiber: 2g | Sugar: 10g | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

a front view of stacked vegan oatmeal cranberry cookies.

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Filed Under: Dairy Free, Dessert, Gluten Free, Recipes, Special Diet, Vegan

Reader Interactions

Comments

  1. Karen says

    March 21, 2022 at 7:06 am

    5 stars
    I just happened to have the exact amount of cranberries in the fridge, and making these cookies was the perfect way to use them. The almond flour adds a wonderful texture too!

    Reply
    • Gunjan says

      March 21, 2022 at 1:43 pm

      Thank you Karen! So happy that you liked these cookies.

      Reply
  2. Teodora Grujic says

    December 24, 2021 at 2:01 pm

    5 stars
    They look amazing! I’m making these on Christmas morning! Thanks!

    Reply
    • Gunjan says

      December 27, 2021 at 3:08 pm

      Thank you! I hope you enjoy them 🙂

      Reply

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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